Do you get frustrated trying to stir-fry noodles? Do they end up all over the stove? Do you have trouble getting the vegetables to mix with the noodles? This short video shows you how to stir fry noodles with a simple technique. You will get evenly-cooked noodles, with the other ingredients thoroughly mixed.
All you need is a cooking chopstick (or a pair of regular chopsticks) and a wok spatula. If you are using regular chopsticks, double them up, as they are not strong enough to use singly and will snap. You can use this technique with a deep-sided skillet or a wok, however, a wok is best for stir-frying noodles. The concave shape of the wok makes it easier to toss the noodles and have them remain in the pan.
Use a pair of chopsticks and a wok spatula to lift and toss your noodles with other ingredients to get an even stir-fry and thorough mixing of ingredients.
Active Time2 minutesmins
Total Time2 minutesmins
Course: Main Course
Cuisine: Chinese cuisine, Chinese Home Cooking
Keyword: frying, stir-fry, Noodle Recipes
Yield: 1batch
Author: Glenn Emerson
Cost: $0
Equipment
1 carbon steel wok
1 pair of chopsticks
1 wok spatula
Materials
1batchcooked noodles
Instructions
Boil or soak the noodles according to your recipe or package instructions.
Drain the noodles and rinse with cold water to remove any starch.
Toss or shake the noodles in a sieve to remove the water.
Optionally, season according to your recipe. If you do not want to season the noodles, toss the noodles with 5 ml (1 tsp) of cooking oil in the pan you used to boil or soak them. This will help the noodles to separate when you stir-fry, instead of becoming a starchy clump.
Cook other ingredients in the wok.
Add sauces or seasonings according to your recipe.
Add the cooked, drained noodles.
Using a pair of chopsticks in one hand and the wok spatula in the other, lift and toss the noodles and other ingredients.
Continue until thoroughly mixed and noodles are evenly heated.
Serve.
Notes
When stir-frying, we remove all water from the noodles by tossing or shaking in a sieve before adding the noodles to the stir-fry. Any water remaining on the noodles will spatter in the oil when stir-frying.
Stir-fried noodles recipes
Use this technique with our noodle recipes below. You can even use this to mix noodles with sauce and other ingredients without stir-frying, such as for braised or cold noodle recipes.
Homemade Chinese Fried Noodles Recipe
Fried noodles are a traditional snack popular in both northern and southern China. Whether in the bustling streets or in formal restaurants, you will find pan-fried noodles. People use a wide variety of ingredients to cook a wide variety of fried noodles recipes. Most Chinese family lunches are a meal of rice and some stir-fry, but, if you don't want to cook rice and stir-fry at home, it's a good choice to make fried noodles. NOTE: Chinese broccoli or spinach leaves make a delicious choice for the leafy greens. For the protein, try diced Kou Rou, diced bacon, or diced ham for delicious alternatives. For a bit of spice, chop up a dried er jing tao pepper and add it with the garlic and red onion.
Do you want to eat a bowl of warm noodles on a hot summer day? The answer is, of course, no. But what should you do when you really want to eat noodles? So, today we will make a northern Chinese cold noodle dish called Liáng miàn that can be eaten in summer.
Braised noodles with beans is a traditional specialty food in northern China, but it is relatively rare in southern China. When braising noodles we use steam to simmer the noodles. The noodles are spread over the beans and pork in the broth, and the hot steam soaks into the noodles while the beans and pork are braised by the liquid. When we make this dish, we use raw alkali noodles for cooking, because the alkali noodles can not only absorb the flavor of the soup better during cooking, but also ensure it is al dente. Raw noodles are used because cooked noodles will absorb more water after being cooked for a long time, which causes the noodles to become too soft, degrading the texture of the noodles.
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Chen Jing
I was born in Guangxi. As long as I remember, I have liked cooking.
When I was a child, my dream was to become a gourmet and travel the world to taste the food of various countries. My ambition is to become a chef. The kitchen is my partner. There are many kinds of Chinese cuisine, there are 8 kinds, reflecting the richness and diversity of Chinese geography and history. I am very happy to share with you Chinese cuisine and cultural traditions.
